Nectarine, Arugula and Crispy Pancetta Summer Salad
A balance of salty and sweet, this summer salad includes crispy pancetta, peppery arugula, and sliced sweet nectarines. Topped with a simple nectarine vinaigrette.
For the Salad:
- 1/4 Red Onion, thinly sliced
- 2 Tbsp Apple Cider Vinegar
- 4 oz Pancetta, very thinly sliced
- 2 Nectarines, sliced
- 3 oz Feta, crumbled
- 4 oz Arugula
For the Vinaigrette:
- 1/2 Nectarine, peeled and diced
- 1/4 cup Olive Oil
- 2 Tbsp Balsamic Vinegar
- Salt and Pepper, to taste
In a small bowl combine the onion and vinegar and allow to soak while you prepare the rest of the salad (but can be done up to a day in advance; this will take some of the bite out of the onion and quickly pickle it).
Heat a large skillet over medium-high heat and add the pancetta so that none of the slices are overlapping. Allow to cook on one side until golden brown, about 5 minutes. Flip and cook the other side until pancetta is evenly crisp. Transfer to a paper towel-lined plate to cool.
Make the vinaigrette by combining all ingredients in a blender (or use a food processor or immersion blender) until smooth. Season with salt and pepper.
Drain the extra vinegar off the onion. Toss the onion, nectarines, feta, and arugula in half the vinaigrette. Crumble the crispy pancetta over the top. Serve immediately, with the extra dressing on the side.
Calories: 351kcal | Carbohydrates: 14g | Protein: 8g | Fat: 30g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 435mg | Potassium: 377mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1068IU | Vitamin C: 10mg | Calcium: 161mg | Iron: 1mg